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Category Archives: Breakfast

A frugal pancake recipe

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For Double Dip Monday today, I thought I’d post a recipe for an instant meal, more or less.  I frequently have some kind of frozen vegetable that I use for baking, such as zucchini or pumpkin, or a fruit such as frozen banana, hiding in the depths of my freezer and no plan for dinner.  I throw this together for the three of us, and it works most of the time.

1 cup of pumpkin puree/ grated zucchini/ mashed banana/ apple or pear sauce/ etc.

1-2 tablespoons of sugar, depending on how sweet you want your pancakes

2 tablespoons of oil

2 eggs

Beat all of this together until well incorporated, then add 1 cup of gf flour with 1 teaspoon baking powder, 1 tablespoon dried milk, and 1/2 teaspoon salt.  You may also add in other flavors such as vanilla or spices.   If the mixture is thick, thin with a bit of milk.  If the mixture is thin, add in a bit more flour.  Depending on how runny my veg/fruit add-in, I generally use somewhere between one cup and 1 1/2 cups of flour.

Make pancakes as normal on a well-greased griddle.  Serve with jam, honey, peanut butter, syrup, etc. depending on what flavor you have going.

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Milchreis

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I have no idea what this is called in English, since I never ate it until I got to the European continent.  However, it has become a kind of comforting staple in our house, and we serve it for breakfast or dinner, depending on our mood.  I like this meal, because it is one that is naturally gluten-free but has as many variations as you can come up with.

For four people, take 1 c of short-grained, round rice, like Arborio or pudding rice, and saute for a minute or two with 1 TBl melted butter or margarine.  In the meantime, boil 1 1/2 c of water.  Add enough boiling water into the pot to just cover the rice and gently simmer until almost completely absorbed.  Stir every few minutes or so and keep the lid on while it cooks.  When that water is absorbed, cover the rice again with hot water (just cover) and repeat the stirring and covering.  At this point, check to make sure that the rice is still chewy.  Top the rice again with milk, and stir and simmer.  Check rice.  If still too chewy, top the rice again with some milk, stir, and simmer.  Continue doing this until the rice is thick and creamy.  The key is to simmer it and slowly add the liquid. 

Add sugar to taste, or you can add in jam, honey, golden syrup, molasses, cinnamon, really, whatever you can think of to sweeten and flavor the rice.  We sometimes just leave an assortment of things on the table for everyone to choose what they want.  Any leftovers can be tucked away in the fridge to be eaten cold, or reheated gently in a few tablespoons of milk.

Breakfast pudding

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I am one of those weird people who is always picking through the reduced bin at the grocer.  Particularly, I look for crushed or soon to be stale GF bread, which I freeze for a rainy day.  Actually, I freeze it so that I can make bread pudding sometime when I have nothing else for breakfast and the oven is going to be on the night before.  I bake the bread pudding in the bottom of the oven and leave it there overnight.  In the morning, I just turn the oven back on for ten minutes to warm the bread pudding, and, voila, hot GF breakfast.

The recipe I use is based on one of Miss Maggie’s recipes here, but I can’t leave well enough alone.  Here is what I actually do –

Beat together 2 c of milk or coconut milk with 3 eggs in a big bowl.  Add in 1/3 c brown sugar, along with some cinnamon and whatever else goes with your other flavorings.  Beat together until thoroughly combined.  Tear GF bread (frozen or thawed, it doesn’t matter) into the bowl and let soak for a few minutes.  Dump into a greased 8 x 8 dish or pie dish and bake at the bottom of the oven with whatever else you’re baking, at that temperature.  Warm in the morning in a medium oven for about ten minutes

The fun part about this is that you can let your imagination run wild.  For instance, you can add in jam or mashed bananas with the other wet ingredients.  You can also add in raisins, or any other dried fruit.  We will also mix in shredded coconut, apple chunks, or even pear sometimes.  I just make sure that it has some fruit and fiber in it, to make it filling enough for breakfast.  I’ve even put leftover compote on top and baked until crispy.  The only thing to keep in mind is the sweetness of it all, i.e. if you are going to add in something sweet, then reduce the brown sugar slightly.

One way to get breakfast from leftover rice

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I’ve mentioned before that breakfast is a tough time for me, since I never know what to eat.  It took me a few years, though, to realize that I could eat the ever-present glut of leftover (usually brown) rice in ways that were much more appetizing than pouring hot milk over it.

A current favorite solution is to make rice pudding.  It uses a nice amount of rice, not so many eggs, and probably less sugar than what is in most breakfast cereals.  On top of that, it easily goes into the oven when something else is already in, and it sits nicely on the bottom shelf for some abusively long period of time without drying out.  I serve it with fresh fruit or a compote too, just to add in some vitamins.

The recipe I use is the basic one here at Hillbilly Housewife, but I don’t dot with margarine.  I also use 1/4 cup sugar instead, and I add in cinnamon and sometimes vanilla in place of nutmeg (but not always).  I sometimes also throw in a handful of raisins or mixed dried fruit.  If I want to be extra fancy, I will sprinkle the finished pudding with vanilla sugar straight out of the oven.  (In retrospect, I suppose it’s more accurate to say that the ratio of rice to eggs and milk that I use is listed in the HBHW recipe…)

I will serve this for breakfast every once in awhile, especially during the week.  If I make it the night before, I just leave it in the oven uncovered and don’t have to worry about anything in the morning.  Any leftovers can be put back into a cold oven, although I suppose it probably shouldn’t be out longer than 24 hours, but I’m not sure since most things get eaten before then in our house.

Finally, I’ve been toying with the idea of baking fresh fruit on the bottom of this, with a bit of butter and sugar, and then adding the rice mixture on top, so if anyone tries this, please let me know how it works out.  Enjoy!

Weekend Pancakes – American Style

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I love these pancakes, and they are a Saturday morning tradition in our house. 

The original recipe is here.

Obviously, I have to modify the recipe, so here is how. I start the batter on Friday night with oatmeal and dried milk (one tablespoon dried milk for every one cup of oatmeal, plus one cup of cold water) and leave it out on the counter overnight.  I also add in a tablespoon of ground flaxseed.

In the morning, I follow the recipe, adding in vanilla and cinnamon too, and sometimes a 1/4 cup of oatbran.  This morning I left out the cinnamon and added sliced strawberries.  I always add in the recommended amount of flour, but I use a GF mix I get in the store.

You do have to be careful, though, that you oil your pan well and let them brown nicely on the bottom, otherwise the outerlayer sticks to the pan.

We eat these with butter and jam mostly, and there are rarely any leftovers.

P.S.  I use oatmeal/porridge oats in this recipe and many others, because oats don’t bother me.  I am well aware that the stance on oats for Celiacs/Coeliacs has been different in the States than in other countries, where oats are considered fine.  I am exceptionally sensitive to gluten, but I have been using regular oats for many years without problems, both when living in Europe and when living in the States.  As with anything, do what is best for you.